Rajgira Halwa | Amaranth Flour Halva

Last week I had posted the recipe for Shinghare ke Atte ka Halwa by Heena Jhanglani. This week I happened to taste Rajgira Halwa made by Mrs. Jhanglani. While that version used milk, I made another version yesterday that uses water instead of milk.

Rajgira or Amaranth Flour is one of the many ingredients that are acceptable for the Navratri fast and is used to make delectable stuff like Puris as well.

This is the this Navratri Vrat recipe on my blog after Shinghare ki Puri and Shinghara Halwa.

Serves: 4 to 6

Time: 20 Minutes

Ingredients

1. Rajgira Atta or Amaranth Flour – 1 Cup
2. Sugar – 1 Cup
3. Ghee – 1/3 Cup
4. Water – 2 Cups
5. Green Cardamom – 6 to 8
6. Almonds – 2 to 3
7. Pistachios – 2 to 3

Method to Make Rajgira Halwa

1. To Prepare the Almonds: 
   1. Boil a little water.
   2. Turn of the heat.
   3. Put the almonds in the hot water.
   4. Cover and set aside for 5 to 7 minutes.
   5. Drain the water.
   6. Peel the almonds. Just press the narrow end of the almond and the almond will pop-out leaving the peel in your hand.
   7. Chop the blanched almonds into thin slivers.
2. To Prepare the Pistachios: 
   1. Chop the blanched almonds into thin slivers.
3. To Prepare the Cardamom
4. 1. Peel and powder the cardamom.
5. To Make the Rajgira Sheera or Halwa
   1. In a heavy bottomed vessel or kadhai, over medium flame, melt the ghee.
   2. Add the Rajgira Atta and saute till it starts to change colour.
   3. Add the sugar and cardamom powder.
   4. Mix well.
   5. While stirring constantly, gradually add the water. Ensure that no lumps are formed.
   6. Cook over medium heat till the ghee starts to separate at the edges.
   7. Turn-off the heat.
6. Garnish with slivered almonds and pistachios.
7. Offer as naivedyam and serve as prasadam.

Tips

• Do use the stated amount (or even more) ghee. I made one batch of “diet” halwa with 2 tbsp ghee and it was an absolute disaster.
• You do not need more that 2 cups water for 1 cup of Rajgira Atta. It may look less but it is not.
• Be sure to saute the flour well till it is aromatic and just starts to change colour.
• Always serve Rajgira Sheera after warming it. When it is cold, it is a bit gluggy.